My Favorite Baked Mac and Cheese Recipe

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Lower calorie option or more budget-friendly.

elbow macaroni

🥗Healthier: whole grain pasta

💰Cheaper: generic pasta brands

More nutritious or cost-effective.

Preheat the oven to 350°F.

Salt a pot of water and bring it to a rolling boil.

Add 8 ounces of elbow macaroni to the boiling water and cook for 6-7 minutes until al dente.

Drain the macaroni and return it to the pot, drizzling with a bit of olive oil.

In a 10-inch cast iron pan, melt 4 tablespoons of salted butter over medium heat.

Add 1/4 cup of all-purpose flour to the melted butter and whisk until absorbed, cooking for 30-60 seconds.

Add 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and 1/2 teaspoon of ground mustard to the roux and whisk to combine.

Gradually stir in 3 cups of milk and 1 cup of heavy cream, whisking until thickened.

Once thickened, reduce heat to low and add 2 cups of shredded sharp cheddar cheese and 1 cup of shredded mozzarella cheese, stirring until melted.

Stir in the cooked macaroni until well coated.

Prepare a topping with panko breadcrumbs and set aside before baking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens